1 small head broccoli, cut into florets, around 1.5 cups broccoli florets

5-6 large garlic cloves, chopped

1 inch ginger, chopped

2 tablespoons green curry paste, I prefer & recommend Maesri

1-2 thai green chilies, sliced, adjust to taste

13.5 oz can coconut milk, use full fat for creaminess, I prefer & recommend Chaokoh

2 teaspoons tamari

2 teaspoons coconut sugar

1/4 teaspoon salt, or to taste

1/4 cup thai basil leaves

2-3 kaffir lime leaves, sliced, optional

Instructions :

Heat 1 tablespoon oil in a pan on medium high heat. Once oil is hot, add all the veggies to the pan. Toss veggies for around 2 minutes on medium high heat. This step is optional and you can directly add the veggies to the curry as well. I like tossing them in little oil before adding to curry for texture.

Meanwhile heat the remaining 1 tablespoon oil in a heavy bottom pan or skillet on medium heat. Add garlic and ginger and cook for 1 minute until it starts changing color.